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One-Pot Creamy Sun-Dried Tomato Chicken

A close-up shot of One-Pot Creamy Sun-Dried Tomato Chicken served in a white bowl, rich with sauce, spinach, and sun-dried tomatoes.

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Cook tender chicken breasts in a rich, creamy sun-dried tomato sauce using just one pot for easy cleanup.

Ingredients

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  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 3 minutes.
  4. Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
  5. Stir in the Italian seasoning. Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
  6. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer gently for 2 minutes until slightly thickened.
  7. Return the cooked chicken to the pot. Reduce the heat to low, cover, and let it cook for 5 minutes, or until the chicken is cooked through.
  8. Stir in the fresh spinach until it wilts into the sauce. Taste and adjust seasoning if needed.

Notes

  • Serve this dish over pasta, rice, or with crusty bread to soak up the sauce.
  • For a slightly tangier sauce, add 1 teaspoon of the oil from the sun-dried tomato jar along with the onions.
  • If you prefer thicker pieces of chicken, sear them whole first, remove them, cook the sauce, and then return the chicken to simmer until done.

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